CookSafe

CookSafe helps catering businesses understand and implement systems based on Hazard and Critical Control Point (HACCP). Using the CookSafe manual, you can develop HACCP-based procedures that fit your needs.

RetailSafe

RetailSafe has been designed for retailers handling unwrapped high-risk foods. It has been designed to assist with compliance with the food hygiene regulations and is built on the CookSafe approach and structure.

ButcherSafe

HACCP

MyHACCP can guide businesses through the process of developing a food safety management system based on Hazard Analysis and Critical Control Point (HACCP) principles. The free web tool will help them develop a food safety management system that demonstrates how businesses identify and control hazards that may occur during the manufacturing process.

Vac Pac Guidance

This guidance is applicable to all raw and ready-to-eat vacuum packed or modified atmosphere packed chilled foods, and provides advice to manufacturers on how to produce these foods safely. In addition an online training course which includes information on the hazards associated with vacuum packing and modified atmosphere packing, the causes and growth of Clostridium botulinum and the control.

The Wild Game Guide (WGG) provides information on the hygiene regulations for food businesses that supply wild game and for people who hunt wild game and supply it either in-fur or in-feather or as small quantities of wild game meat.

The Manual for Official Controls (MOC) provides details of the tasks, responsibilities and duties of Food Standards Scotland (FSS) staff and veterinary contractors undertake in approved establishments.

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